Comments on: Breakaway Meatballs http://www.breakawaycook.com/blog/2008/06/12/breakaway-meatballs/ simple, global, tasty Tue, 03 Jan 2012 17:49:54 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Argelia Hoeke http://www.breakawaycook.com/blog/2008/06/12/breakaway-meatballs/comment-page-1/#comment-7978 Argelia Hoeke Fri, 21 Jan 2011 09:45:47 +0000 http://www.breakawaycook.com/blog/?p=150#comment-7978 Hey how are you doing? I just wanted to stop by and say that it's been a pleasure reading your blog. I have bookmarked your website so that I can come back & read more in the future as well. plz do keep up the quality writing Hey how are you doing? I just wanted to stop by and say that it’s been a pleasure reading your blog. I have bookmarked your website so that I can come back & read more in the future as well. plz do keep up the quality writing

]]> By: Eric http://www.breakawaycook.com/blog/2008/06/12/breakaway-meatballs/comment-page-1/#comment-3682 Eric Tue, 06 Jan 2009 20:41:05 +0000 http://www.breakawaycook.com/blog/?p=150#comment-3682 Ooh, I love tiny meatballs! Ooh, I love tiny meatballs!

]]> By: Alan http://www.breakawaycook.com/blog/2008/06/12/breakaway-meatballs/comment-page-1/#comment-3681 Alan Sat, 03 Jan 2009 12:49:41 +0000 http://www.breakawaycook.com/blog/?p=150#comment-3681 Sometimes I make meatballs wrapped around a small piece of mozzarella or provolone cheese. About the size of a lima bean. Sometimes I make meatballs wrapped around a small piece of mozzarella or provolone cheese. About the size of a lima bean.

]]> By: Eric http://www.breakawaycook.com/blog/2008/06/12/breakaway-meatballs/comment-page-1/#comment-3679 Eric Wed, 25 Jun 2008 16:53:29 +0000 http://www.breakawaycook.com/blog/?p=150#comment-3679 Jesus, that sounds fabulous! I've never considered adding beets to meatballs, but I'm betting it really works. Thanks for the idea! Jesus, that sounds fabulous! I’ve never considered adding beets to meatballs, but I’m betting it really works. Thanks for the idea!

]]> By: Bron http://www.breakawaycook.com/blog/2008/06/12/breakaway-meatballs/comment-page-1/#comment-3680 Bron Tue, 24 Jun 2008 10:21:30 +0000 http://www.breakawaycook.com/blog/?p=150#comment-3680 I love burgers and recently had some lamb mince that I wanted to use. I had a hankering for spiced white bean paste and pittas and the sweet softness of beetroots. Lamb is so often the central dish to middle eastern meals so some little lamb balls seemed like a good idea. I wanted them to have variations in texture as well as flavour and so I added some soaked bulghur wheat - about 2 tablespoons to 500g meat - to punctuate the smoothness of the meat and add a lovely nuttiness to the finished patties. With fresh dill and thyme chopped through, and the sweetness of onions and garlic already cooked the final result was really good - perfect for a midweek supper. I love burgers and recently had some lamb mince that I wanted to use. I had a hankering for spiced white bean paste and pittas and the sweet softness of beetroots. Lamb is so often the central dish to middle eastern meals so some little lamb balls seemed like a good idea. I wanted them to have variations in texture as well as flavour and so I added some soaked bulghur wheat – about 2 tablespoons to 500g meat – to punctuate the smoothness of the meat and add a lovely nuttiness to the finished patties.

With fresh dill and thyme chopped through, and the sweetness of onions and garlic already cooked the final result was really good – perfect for a midweek supper.

]]> By: Eric http://www.breakawaycook.com/blog/2008/06/12/breakaway-meatballs/comment-page-1/#comment-3678 Eric Fri, 13 Jun 2008 18:54:43 +0000 http://www.breakawaycook.com/blog/?p=150#comment-3678 Sounds pretty amazing, deno. I thought about frying them first in cast iron, but I thought I might be able get the same degree of crispiness via a superhot oven, and save on the fat a bit. Want to try yours, however! Sounds pretty amazing, deno. I thought about frying them first in cast iron, but I thought I might be able get the same degree of crispiness via a superhot oven, and save on the fat a bit. Want to try yours, however!

]]> By: Deno http://www.breakawaycook.com/blog/2008/06/12/breakaway-meatballs/comment-page-1/#comment-3677 Deno Fri, 13 Jun 2008 16:24:26 +0000 http://www.breakawaycook.com/blog/?p=150#comment-3677 I make mine a several different ways and right now that boils down to two favorites and a runner up: A poached variety where I blend up the meat, fresh breadcrumbs, egg and some herbage in a blender (hello vita prep) and pipe into poaching liquid hazelnut sized meatballs using a of a pastry bag and knife. They small, delicate and great with noodles. But my most favorite is type of meatball is one where I sweat on onion, blanch about a pound of zucchini cut into small dice, and mix this into a pound of ground beef, with an egg, seasoning and a few ounces of grated parmesan cheese. I make them large so they are beautifully studded with the squash. I sauté them in a few ounces of oil until nice and brown all over. They are lovely, especially with a nice light pilsner. The runner up is more of a traditional meatball, made with beef, pork, and veal - heavy on the garlic and stuffed with cheese, and baked - but really they are kind of over the top for summer. I make mine a several different ways and right now that boils down to two favorites and a runner up: A poached variety where I blend up the meat, fresh breadcrumbs, egg and some herbage in a blender (hello vita prep) and pipe into poaching liquid hazelnut sized meatballs using a of a pastry bag and knife. They small, delicate and great with noodles. But my most favorite is type of meatball is one where I sweat on onion, blanch about a pound of zucchini cut into small dice, and mix this into a pound of ground beef, with an egg, seasoning and a few ounces of grated parmesan cheese. I make them large so they are beautifully studded with the squash. I sauté them in a few ounces of oil until nice and brown all over. They are lovely, especially with a nice light pilsner. The runner up is more of a traditional meatball, made with beef, pork, and veal – heavy on the garlic and stuffed with cheese, and baked – but really they are kind of over the top for summer.

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